Free Press Staff Writer

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The Limlaw family serves a delicious bread pudding — one diner called it “French toast coffee cake” — at their Sunday sugar house breakfasts. Daughter Loretta Perry apologized but declined to provide the family recipe. “I can’t! Nobody would come if they can make it at home,” she said.

Since I’m a sucker for any maple bread pudding, I went searching for a recipe that, like the Limlaws’, combines good bread, maple syrup and cranberries. This one seemed the best combination of simple to prepare and full of maple flavor, though quite different from Loretta Perry’s. I must sadly report I found the recipe on the website of the Maine Office of Tourism.

Grease a 3-quart baking dish. Pour in the syrup and lemon juice. Butter each slice of bread on one side and cut into 3/4-inch cubes.

In a medium bowl, whisk together the eggs, egg yolks, cream, cinnamon, nutmeg, sea salt, and vanilla or rum. Add fruit and bread cubes and toss just until coated. Pour into baking dish. Bake 1 hour. The syrup will sink to the bottom and create a layer of thick maple goodness. Drizzle with another ¼ cup maple syrup and serve.